Warm Asparagus Spinach Salad
This was made at the Taste of Home Cooking Show I attended last week -
looked good, can't wait to try it.
14-16 servings
1 hour 10 minutes 45 mins prep
1 1/2 lbs fresh asparagus trimed and cut into 1 inch pieces
2 tablespoons olive oil , plus
1/2 cup olive oil , divided
salt
1 1/2 lbs uncooked penne or penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar (this amount may be too vinegary
for some tastes so start low and add up to taste)
2 tablespoons soy sauce
1 (6 ounce) package fresh baby spinach
1 cup coarsely chopped cashews
1/2-3/4 cup shredded parmesan cheese
Put the asparagus into an large oblong baking dish. Drizzle with 2
tablespoons olive oil; sprinkle evenly with salt. Bake, uncovered, at 400
for 20-25 minutes or until crisp-tender; stir every 10 minutes. While the
asparagus is cooking, prepare the pasta according to package directions;
drain. Add the onions, vinegar, and soy sauce in the container of a
blender; process. While processing, gradually add the remaining olive oil
in a steady stream. In a large serving bowl, add the pasta, spinach, and
asparagus; drizzle dressing over all; toss to coat. Season to taste with
pepper, if desired. Sprinkle with cashews and Parmesan cheese. Serve
warm.
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